Haven't tried these yet, but they look pretty good to me.
Roasted Figs with Raspberry Cream
1 (12 ounce) package frozen sweetened red raspberries, thawed
12 figs, halved
1/4 cup sweet Marsala or orange juice
2 tablespoons packed light brown sugar
1 tablespoon butter, cut up
1/2 cup whipping cream
2 tablespoons seedless raspberry jam
To make raspberry sauce, whirl berries with juice in blender or food processor until smooth. Press berries through fine-meshed strainer to remove seeds. Chill sauce.
Heat oven to 350 degrees F. Place figs in single layer in bottom of 8 x 4-inch loaf pan. Pour Marsala over figs. Sprinkle with brown sugar and butter. Cover tightly with foil and bake for 30 minutes.
Remove foil, stir figs and return to oven for 5 minutes.
Beat cream to soft peaks; beat in jam. Spoon raspberry sauce on bottom of 4 dessert plates. Spoon a dollop of cream in center of each plate and surround with figs. Drizzle Marsala sauce over figs.
There's always Fig Newtons
1 cup figs, finely chopped
3/4 cup water
1/2 cup sugar
1/2 cup margarine
3/4 cup sugar
1/4 cup honey
1 egg, well beaten
1/2 teaspoon salt
3 cups flour
1 tablespoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
Boil chopped figs in the 1/2 cup sugar and water for 10 minutes. Let cool.
Cream margarine, 3/4 cup sugar and honey together. Add egg and beat until light.
Sift dry ingredients together. Add alternately with milk to moist mixture. Add vanilla extract and blend well. Divide dough in half and roll out 1/8-inch thick.
Place half of the dough on a baking sheet. Spread with cooled fig mixture. Cover with other half of dough. Press down and seal edges. Cut into 1 x 2-inch rectangular pieces. Bake at 400 degrees F for 12 minutes, or until tops are golden brown.